Prep Instant Pot: Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
Cook Mirepoix: Add the olive oil and heat. Add the onion, carrots and bell pepper and saute for 3 minutes until the onion softens and becomes translucent. Stir in the garlic and cook for another 30 seconds or until aromatic.
Add Ingredients: Add the rest of the ingredients to the Instant pot and stir to combine.
Cook: Close the lid and set on Manual, high pressure for 5 minutes. It will take about 10 minutes to come to pressure. Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes.
Finish & Serve: Open the Instant Pot and discard the bay leaves. Stir in the soup, taste and adjust for salt or pepper. Garnish with parsley and serve.
I prefer using chicken broth, but if you’d like to keep this vegetarian, a vegetable broth will work too.
You can also add a tablespoon or two of lemon juice for added flavor if desired.
Make sure to season to your preference, and feel free to add protein to the soup!
Instant pots can vary, so always refer to your manufacturer's guide for detailed instructions on how to use your instant pot.
Don't have an instant pot or slow cooker? You can check out my original cabbage soup made on the stove top.
Store any leftover instant pot cabbage soup in an airtight container in the fridge. Properly stored, the soup will last for 3 to 4 days.
You can freeze this soup in individual servings, which is perfect for bringing to work for lunch! I recommend freezing this soup in airtight containers or heavy-duty freezer bags. Properly stored your cabbage soup will last in the freezer for about 2 to 3 months.